Fresh Corn Avocado Salad

This summer corn salad brings all the best flavors of the season together in one vibrant, refreshing dish. The combination of sweet corn, juicy tomatoes and creamy avocado creates a perfect balance that celebrates summer produce at its peak. I make this almost weekly during corn season when the farmers markets are bursting with fresh ears.

This salad became my signature dish for summer gatherings after I brought it to a neighborhood barbecue and everyone requested the recipe. The simplicity belies how incredibly flavorful it is.

Ingredients

• Fresh corn on the cob: Provides the sweet foundation of this salad. Look for corn with bright green husks and moist golden silk for the freshest flavor.
• Cherry tomatoes: Add juicy bursts of flavor. Choose firm ones with vibrant color for best results.
• Red onion: Contributes a pleasant sharpness that balances the sweetness. Finely dice it for even distribution.
• Cilantro: Brings a fresh herbal note. Select bunches with bright green leaves and strong aroma.
• Lime juice: Acts as a natural dressing that brightens all the flavors. Roll limes on the counter before juicing to maximize extraction.
• Avocado: Gives creamy richness as the perfect finishing touch. Choose fruits that yield slightly to gentle pressure.
• Salt and pepper: For seasoning to taste.

Step-by-Step Instructions

Prepare the corn:

Bring a large pot of water to a full rolling boil over high heat. While waiting, remove the husks and silk from your corn cobs completely. Once water is boiling vigorously, add the corn cobs and cover the pot. Let them cook for just 1½ to 2 minutes exactly as overcooking will diminish the corn's natural sweetness and crisp texture. Transfer the hot corn to a tray or plate and allow them to cool completely before handling further.

Cut the kernels:

Once corn has cooled, stand each cob upright on its flat end on a cutting board. Using a sharp knife, carefully slice downward along the cob to remove the kernels. Rotate and continue until all kernels are removed. Try to keep the kernels as intact as possible for the best texture in your salad.

Prepare remaining ingredients:

While corn cools, prepare your other ingredients. Halve or quarter cherry tomatoes depending on their size. Finely chop the red onion into small pieces for even distribution. Chop cilantro including both leaves and tender stems which contain lots of flavor.

Combine and season:

In a large bowl, gently toss together the corn kernels, tomatoes, red onion, and chopped cilantro. Squeeze fresh lime juice directly over everything, starting with the juice of two limes. Add salt and freshly ground black pepper to taste. Toss everything together gently but thoroughly. Taste and adjust seasonings, adding more lime juice if needed for brightness.

Add avocado and serve:

Just before serving, dice the avocado into medium chunks and add to individual serving portions. This prevents the avocado from browning or becoming mushy if the salad sits for any length of time.

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I absolutely treasure this recipe because it captures the essence of summer on a plate. My garden tomatoes and the fresh corn from our local farm stand make this dish truly special. There's something magical about the combination of sweet corn and creamy avocado that keeps everyone coming back for more.

Make-Ahead Tips

This salad can be partially prepared up to 24 hours in advance. Combine all ingredients except the avocado and store covered in the refrigerator. The lime juice actually helps preserve the freshness of the vegetables while allowing the flavors to develop more fully. When ready to serve, simply top with freshly diced avocado. This makes it perfect for entertaining when you want to prepare components ahead of time.

Ingredient Variations

This recipe welcomes many delicious adaptations based on what you have available. Black beans make an excellent addition for more protein and texture. Bell peppers add vibrant color and a sweet crunch. For a spicy kick, include finely diced jalapeño with seeds removed. If cilantro isn't your preference, fresh basil or parsley work beautifully as alternatives. You can also add a sprinkle of crumbled cotija or feta cheese for a tangy flavor dimension.

Serving Suggestions

This versatile salad pairs wonderfully with grilled proteins like chicken, fish, or steak for a complete meal. It's also delicious scooped up with tortilla chips as an appetizer. For a casual lunch, serve it over a bed of mixed greens or tucked into warm tortillas as a vegetarian taco filling. The bright flavors complement richly seasoned Mexican and Southwestern dishes particularly well. I often serve it alongside grilled burgers at summer cookouts as a fresher alternative to traditional sides.

Recipe FAQs

→ Can I make this corn and avocado salad ahead of time?

Yes! You can prepare the salad up to a day ahead, but add the diced avocado just before serving to prevent it from browning. Store the prepared salad covered in the refrigerator.

→ How long does this corn salad stay fresh?

The salad without avocado will keep well in the refrigerator for 2-3 days. Once avocado is added, it's best consumed within 24 hours as the avocado will begin to brown.

→ Can I use frozen corn instead of fresh?

Absolutely! While fresh corn provides the best flavor and texture, frozen corn works well too. Thaw and drain thoroughly before using, and consider lightly sautéing it to enhance the flavor.

→ Is this corn salad vegan?

Yes, this corn and avocado salad is naturally vegan. It contains only plant-based ingredients: corn, tomatoes, onion, cilantro, lime juice, and avocado.

→ What proteins pair well with this salad?

This versatile salad pairs beautifully with grilled chicken, fish, or shrimp. For vegetarian options, try it alongside black bean burgers or grilled tofu. It also works well as a topping for tacos.

→ How can I add some heat to this corn salad?

Add finely diced jalapeño or serrano pepper to taste. For milder heat, remove the seeds and ribs. You could also sprinkle in some red pepper flakes or a dash of hot sauce.